High on Sly’s lobster sauce (November 20, 2008)
Generally, when a waiter offers up some puffery to applaud my menu choice, I assume it’s part of the server-patron game we’re both playing. So, when the waiter singled out the lobster sauce for my seafood omelet for praise, I didn’t pay it much mind. But then the omelet arrived. The egg itself was tasty and light, truly delicate, and the stuffing (mostly scallops and shrimp) wonderfully grilled and flavorful. The lobster sauce elevated the dish to something grand, however; it was so rich and full of lobster flavor, I half expected to find a claw. Sly’s (686 Linden Ave., Carpinteria; 684-6666) is now open for weekend brunch from 9 a.m.-2:30 p.m. Sure, you could have a wonderful Louie salad, or a surprisingly meaty filet mignon chili omelet, or egg’s Benedict, but if you have the seafood omelet, you will never order anything else at Sly’s for brunch again. Luckily, there’s crusty bread to sop up the last drips of deliciousness. Oh, and the bloody Mary’s, spiked with real horseradish and far from a mix, will kick-start your day, too.
Source: George Yatchisin, Santa Barbara Independent